2-Ingredient Watermelon Cupcakes
These gorgeous mini cakes look like they belong in a fancy dessert shop. But, look a little closer and you’ll see that instead of cake, I’m using naturally sweet watermelon as the base.
Ingredients
- 5 watermelon rounds, approximately 2 inches in diameter and 2 inches tall (try using a cookie cutter)
- 5 generous squirts aerated whipped cream
- Optional garnish: mint leaves, slivered almonds, blueberries, mini dark chocolate chips, shredded coconut, granola*.
Instructions
- Place your watermelon rounds on a platter.
- Right before serving, top each mini "cake" with aerated whipped cream and garnishes of choice.
Notes
• The aerated whipped cream will begin to “melt” after a couple minutes, so serve immediately. If the desserts are going to sit out longer, I suggest mixing in about 3 tablespoons of mascarpone cheese into about ½ cup whipped cream, then piping the topping onto the cakes and garnishing. This will help the topping hold much longer for that beautiful finish.
• No cookie cutter? Simply cut your watermelon into triangles with the rind, and add toppings of choice. It will resemble a small slice of dessert pizza! ;)
• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
Nutrition Information per serving
Serving Size: 1 servingCalories: 30Carbohydrates: 5gProtein: 0gTotal Fat: 1g— Unsaturated Fat: 0.5g— Saturated Fat: 0.5gCholesterol: 5mgSodium: 0mgFiber: 0gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.